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Foul-Mouthed Anthony Bourdain Talks Shop

He is not only known for his temper but also for the wicked remarks he makes about those who do not confirm to his point of view But nothing can stop the famous foodie Anthony Bourdain from claiming to be an authority on the subject. See how the foul-mouthed Bourdain talks shop about everything from his classic movie knowledge to the eighth season of his famous show “No Reservations.”

1) Way Too Much

Being a chef, television personality, and author of acclaimed publications, Bourdain has too much on his platter these days, right from making overseas trips to attending book launches, and supervising the launch of his celebrated show No Reservations. While speaking to a publication recently, he even admitted being a little busy, as he said, “It’s like, way too much for me.” He shared the information that he had just been on a “fantastic trip to Burgundy with Ludovic Lefebvre, a young chef who is fast scaling the ladder to culinary success. About the trip, he says, “We did a sort of a ‘Ludo goes home to his roots, much Burgundy consumed’ theme show. It was a lot of fun.”

2) More Adventures

This season, Bourdain is preparing hard for some more adventures on the culinary side. The most important of which is his show, “No Reservations.” For the eighth season, he has shot in Mozambique and Penang, two most unlikely places to be associated with culinary delight. However, Bourdain is “secretly pleased” because, according to him, the show “just really, really looks good.” His enthusiasm is reflected in his words, as he explains:-

“In Penang, I knew the food was going to be great. I've eaten a lot in Malaysia and in that part of southeast Asia, but I'd never been to Penang, which is where just about everybody says the best food is, so I had a pretty good idea that that was going to be great. But I was really surprised by how great the food in Mozambique was. Even people who are really poor, who are eating rice and beans, they're damn good rice and beans. You know, people take a lot of pride in their food, and they have some really interesting food traditions that they've held onto.”

And when asked how long he would want his show to run, he said, “As long as I'm having fun, as long as it's interesting to me, as long as I see my crew ... as long as it's a fun process, meaning I'm enjoying making television with the people I work with.”

3) On Social Media Networking

In the past, he has faced issues with the social media when people started finding out where he would be going for the show and even the restaurants boasting about his visits. So, he has decided to be careful now. To that end, he is monitoring Twitter before shooting each scene and has even gone to the extent of canceling the shoot because he was apprehensive of a gaping crowd waiting for them at the venue. He says, “We don't want a bunch of gaping people in the background holding cameras, and we will and we have many times canceled the scene as a result.” So sad, that is.

4) Waiting for Brisket

Recently, he was at Franklin Barbecue, Austin, where he waited for more than an hour in the line with other people, to eat the famous brisket sold at the location. Hear him describe the taste of the brisket and you would wanna go there too, “It is the best. It is the finest brisket I’ve ever had. I can’t imagine anyone could surpass this. It is unearthly in its moistness, in its perfect balance. I could tell just from the way it hit the cutting board that this was going to be just earth-shatteringly good. And it was indeed.”

5) Bourdain on Movies

He has also been creating quite a stir with his stint with the channel Turner Classic Movies, where he picks up classic movies for audience. He describes his love for cinema as follows, “I'm one of those annoying movie nerds who's seen way more movies than you, and remembered them.”

That’s Anthony Bourdain for you, upright, straightforward, and, always entertaining. It is not for nothing that he has been enlisted as one of top seven world’s classic chefs. In case you want to air your views on Bourdain’s views, write in your comments.